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Pasta Norma

Fresh herbs--oregano, chives and a cup of basil--pack garden-fresh flavor into the eggplant and tomato sauce. Served over pasta and topped with ricotta cheese, the saucy mixture becomes a satisfying vegetarian dinner.

Makes6

Prep20m

Cook18m

Ingredients

3 tablespoons
olive oil

1 1/2pounds
eggplant, ends trimmed and cut into 1/2-inch cubes

1
onion, halved and thinly sliced

3
garlic, chopped

1 teaspoon
salt

1/2teaspoon
red pepper flakes

28 ounce
diced tomatoes in juice

1 pound
rotini pasta

1 cup
packed basil, torn into pieces

1 tablespoon
fresh oregano, chopped

3 tablespoons
snipped chives

6 tablespoons
part-skim ricotta cheese

Directions

1
of
4
Heat oil in a large skillet over medium-high heat. Add eggplant, onion, garlic and 1/2 teaspoon of the salt. Cook 8 minutes, stirring occasionally, until eggplant softens.

2
of
4
Add red pepper flakes, tomatoes with juice and remaining 1/2 teaspoon salt. Bring to a simmer. Lower heat to medium-low; cook for 10 minutes or until eggplant is very soft.

3
of
4
While sauce is simmering, cook pasta following package directions. Drain.

4
of
4
Stir most of the basil, oregano and chives into the sauce; toss with pasta. Serve with dollops of ricotta cheese and the reserved herbs on top.